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These baked Buffalo chicken meatballs are the kind of thing I reach for when I want big flavor with minimal fuss: spicy-sweet buffalo sauce, a little crunchy panko, and creamy blue cheese on top. They come together in under 30 minutes, which makes them ideal for weeknights, game day, or a quick party appetizer. If you enjoy handheld comforts, you might also like Cheesy Garlic Chicken Wraps for another easy chicken option.
Why you’ll love these Baked Buffalo Chicken Meatballs
These meatballs balance heat and tang without being greasy: baking keeps them light, and panko gives a tender-but-not-soggy texture. They’re fast, budget-friendly, and scale up easily for guests. I often double the batch and freeze half it’s a lifesaver for busy nights.
I make these whenever I want buffalo wings flavor without the mess, they’re reliably juicy and addictive.
How this recipe comes together
You’ll mix ground chicken with panko, aromatics, seasonings, and a little buffalo sauce, shape into twelve even meatballs, then bake until cooked through. The key moments: don’t overwork the meat, space the balls so they brown, and brush the remaining sauce on hot so it clings. Total active work is about 10–15 minutes, with a 15-minute bake.
What you’ll need
- – 1 pound lean ground chicken
- – 3/4 cup panko bread crumbs
- – 1 large egg
- – 1/4 cup scallions (scallions)
- – 1/4 cup celery (finely chopped)
- – 2 cloves garlic (minced)
- – 1 teaspoon salt
- – 1/2 teaspoon onion powder
- – 1/2 teaspoon paprika
- – 1/2 teaspoon dried parsley
- – 1/4 teaspoon black pepper
- – 1/3 cup buffalo sauce (divided)
- – 1/4 cup blue cheese (crumbled)
Ingredient notes and swaps:
- Ground chicken: Lean is fine, but 85–90% lean gives slightly better moisture. Ground turkey works well as a 1:1 swap.
- Panko: gives a lighter texture than regular breadcrumbs; substitute plain breadcrumbs or crushed crackers if needed.
- Buffalo sauce: choose your preferred heat level; reserve 2 tablespoons for the mix and brush the rest after baking.
- Blue cheese: Use crumbled or heavy ranch if you prefer a milder flavor.
Step-by-step instructions
1. Preheat the oven to 400°F and line a large baking tray with parchment paper. This prevents sticking and helps the bottoms brown.
2. In a mixing bowl, combine the ground chicken, 3/4 cup panko, 1 large egg, 2 cloves minced garlic, 2 tablespoons buffalo sauce, 1/4 cup scallions, 1/4 cup finely chopped celery, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon dried parsley, and 1/4 teaspoon black pepper. Mix gently until just combined avoid overmixing.
3. Using lightly oiled hands, shape the mixture into twelve meatballs (just over 2 ounces each, about 60 grams). Arrange them on the lined tray with space between each.
4. Bake for 15 minutes, or until the centers reach 160°F on an instant-read thermometer and the outsides are set and lightly golden. A small seam at the top should appear, and juices will run clear.
5. Remove the tray, brush each meatball with the remaining buffalo sauce (about 1/3 cup minus the 2 tablespoons used), then transfer to a serving plate and sprinkle with 1/4 cup crumbled blue cheese. Serve immediately.
Best ways to enjoy it
Plate these meatballs over crunchy romaine, tuck into slider buns for a game-day sandwich, or serve with celery sticks and extra blue cheese dressing for dipping. For a contrasting seafood/green plate, serve alongside a milder fish course like baked salmon meatballs with creamy avocado sauce to make a varied buffet spread.
Storage and reheating tips
– Fridge: Store cooled meatballs in an airtight container for 3–4 days.
– Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
– Reheat: Oven 350°F for 8–12 minutes until internal temp reaches 165°F; microwave, cover and heat in 30-second bursts, but expect softer texture. A quick skillet reheat over medium heat preserves a bit of crispness.
– Food safety: Always reheat until the internal temperature is 165°F. Discard if left at room temperature for more than 2 hours.
Helpful cooking tips
– Don’t overmix: combining until just uniform keeps meatballs tender.
– Weigh or use a scoop: for consistent bake time, make all meatballs the same size (about 60 g each).
– Thermometer: an instant-read thermometer is the most reliable doneness cue (160°F finished, 165°F when reheated).
– Browning: If you want extra color, broil 1–2 minutes at the end while watching closely.
– Flavor boost: add a teaspoon of Worcestershire or a tablespoon of grated onion for extra umami. Inspiration for turning protein into a crowd-pleaser: try formats like the chicken-crust pizza topped with Caesar salad for a fun party variation.
Creative twists
– Cheesy centers: tuck a small cube of mozzarella in each meatball before baking for a gooey surprise.
– Low-carb: replace panko with 1/3 cup almond flour plus 1 tablespoon flax for binder.
– Spicy: stir in 1/4–1/2 teaspoon cayenne or a spoonful of hot sauce to the mix.
– Herb-forward: swap dried parsley for 1 tablespoon finely chopped fresh cilantro or chives.
– Sheet-pan meal: add quartered potatoes and carrots to the tray to roast alongside the meatballs for a one-pan dinner.
Common questions
Q: Can I substitute breadcrumbs for something gluten-free?
A: Yes, use 3/4 cup gluten-free panko or 1/3 cup almond flour plus 2 tablespoons tapioca/starch to help bind.
Q: Can I make the meatballs ahead?
A: Yes. Shape them and keep covered in the fridge up to 24 hours before baking, or freeze raw on a tray, then bag them for longer storage.
Q: Will they dry out since chicken is lean?
A: Not if you avoid overmixing and don’t make them too big. The egg and panko hold moisture; brushing with sauce while hot adds juiciness.
Q: Can I cook these in an air fryer?
A: Yes, preheat to 375°F and cook 10–12 minutes, turning halfway, until they reach 160°F.
Q: Are these freezer-friendly after baking?
A: Absolutely. Cool completely, flash-freeze on a tray, then bag for up to 3 months. Reheat from frozen in a 350°F oven until 165°F internal.
Baked Buffalo Chicken Meatballs
Ingredients
Main Ingredients
- 1 pound lean ground chicken 85–90% lean gives slightly better moisture. Ground turkey works well as a 1:1 swap.
- 3/4 cup panko bread crumbs Gives a lighter texture than regular breadcrumbs; substitute plain breadcrumbs or crushed crackers if needed.
- 1 large egg
- 1/4 cup scallions (scallions)
- 1/4 cup celery (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/3 cup buffalo sauce Divided
- 1/4 cup blue cheese (crumbled)
Instructions
Preparation
- Preheat the oven to 400°F and line a large baking tray with parchment paper to prevent sticking and help the bottoms brown.
- In a mixing bowl, combine the ground chicken, panko, egg, minced garlic, 2 tablespoons of buffalo sauce, scallions, celery, salt, onion powder, paprika, dried parsley, and black pepper. Mix gently until just combined — avoid overmixing.
- Using lightly oiled hands, shape the mixture into twelve meatballs (just over 2 ounces each, about 60 grams). Arrange them on the lined tray with space between each.
- Bake for 15 minutes, or until the centers reach 160°F on an instant-read thermometer and the outsides are set and lightly golden. A small seam at the top should appear and juices will run clear.
- Remove the tray, brush each meatball with the remaining buffalo sauce, then transfer to a serving plate and sprinkle with crumbled blue cheese. Serve immediately.
